I recently did my first smoke and it went great. It was with meat two racks of ribs and two whole chickens. I used the Camp Chef Smoke vault 18" and it performed I think flawlessly. That being said I do have two questions:
1) The grease all ended up in my water pan so I had this gnarly water/grease concoction is this an issue? Should I be using something to catch the grease?
2) I really want to smoke cheese but I was reading and the target temp seems to be under 90 degrees. When I seasoned the grill I tried to see if I could get smoke at that level and unless I cranked it up it would not smoke. Am I doing something wrong?
Thanks for the help in advance I really appreciate any help that can be given.